Bread - What are you baking today…..
-
I’m going to start to make a sourdough starter tomorrow using this:
https://bread-magazine.com/sourdough-starter-tutorial/
Similar to your recipe @Chap
I haven’t decided on rye or wheat as I have two kilos of each and can score more on Monday, so probably rye.
@Matty123 I may try that poolish based recipe concurrent to the starter making process.
Thank you all gentlemen.
-
I’m going to start to make a sourdough starter tomorrow using this:
https://bread-magazine.com/sourdough-starter-tutorial/
Similar to your recipe @Chap
I haven’t decided on rye or wheat as I have two kilos of each and can score more on Monday, so probably rye.
@Matty123 I may try that poolish based recipe concurrent to the starter making process.
Thank you all gentlemen.
Very good… this should work! Good luck... and enjoy, it's fun
-
My Levain at day 6. Aliveand kicking
-
@Chap would you mind sharing some of your recipes? If you have to translate them then don’t worry!
-
Sat wheat. Autolyse
-
-
Bulk fermentation completed:
Ready to divide:
Shaped:
As I have mentioned to @Chap before. I do not knead (nor do I use a machine to mix), the Ken Forkish method eschews kneading. He teaches the pincer method combined with folding. And because kneading bores me rigid, I like him…...
-
I’m reading and re-reading the recipe from the above link and the King Arthur Flour recipe which are similar, but I have a dumbass question.
I begin the starter in a 500ml mason jar, after three days when I start to feed it I will mix some of the OG starter with fresh flour and water in a clean bowl. Then I get rid of the remaining starter. Before transferring the new mix back to the mason jar, should I clean the mason jar first?
-
As I have mentioned to @Chap before. I do not knead (nor do I use a machine to mix), the Ken Forkish method eschews kneading. He teaches the pincer method combined with folding. And because kneading bores me rigid, I like him…...
I looking forward to try Ken's techniques… kneading can be fun, but some doughs are really tricky and especially with the more wet ones, folding is probably easier
-
I’m reading and re-reading the recipe from the above link and the King Arthur Flour recipe which are similar, but I have a dumbass question.
I begin the starter in a 500ml mason jar, after three days when I start to feed it I will mix some of the OG starter with fresh flour and water in a clean bowl. Then I get rid of the remaining starter. Before transferring the new mix back to the mason jar, should I clean the mason jar first?
